Categories: Dr oz
Ingredients
- 1 tbsp sunflower seeds
- 1 tbsp pumpkin seeds
- 1 tbsp white sesame seeds
- Cumin and Citrus Roasted Carrots (recipe follows)
- 1 avocado, halved, pitted, peeled, and cut into thin wedges
- 4 cups sprouts, preferably a mix of radish and beet
- 1 tbsp plus 1 tsp sour cream
- Edible flowers, for garnish, optional
- Cumin and Citrus Roasted Carrots
- 1 pound medium carrots, peeled
- 3 garlic cloves
- 1 tsp cumin seeds
- 1 tsp fresh thyme leaves
- 1/4 tsp crushed red chile flakes
- Kosher salt and freshly ground black pepper, plus more to taste
- 1 tbsp red wine vinegar
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 1/2 oranges
- 2 lemons, halved
Directions
-
Cumin and Citrus Roasted Carrots
-
Preheat the oven to 350°F.
-
-
Bring a wide pot of water to a boil. Add the carrots and cook until a knife pierces them easily, about 20 minutes.
-
-
Meanwhile, in a mortar and pestle, pound the garlic, cumin, thyme, chile 1 1/2 tsp salt, and 3/4 tsp pepper until crushed and pasty. Add the vinegar and 1/4 cup of the olive oil and continue pounding until well mixed. Alternatively, pulse in a blender or food processor until pasty.
-
-
Drain the carrots and arrange in a medium roasting pan in a single layer. Spoon the cumin mixture over. Cut the whole orange in half. Arrange the orange halves and 2 of the lemon halves over the carrots, cut sides down. Roast for 25 minutes or until the carrots are golden brown. Transfer the carrots to a platter.
-
-
When cool enough to handle, squeeze 2 tbsp juice each from the roasted orange and lemon into a small bowl. Squeeze in 2 tbsp from the remaining orange half as well as 2 tbsp lemon juice from the remaining lemon. Whisk in the remaining 2 tbsp oil to emulsify. Season with salt and pepper and drizzle over the carrots.
-
-
The salad
-
Preheat the oven to 350°F.
-
-
Spread the sunflower, pumpkin, and sesame seeds in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until lightly toasted and golden, but not golden brown, about 7 minutes. Cool completely.
-
-
Arrange the carrots on a serving platter, reserving the accompanying sauce. Put the avocado and then the sprouts on top. Drizzle with the reserved sauce.
-
-
Dollop the sour cream over the top, then sprinkle with the seeds. Garnish with flowers if desired. Serve immediately.